Parmesan herb drop biscuits
Parmesan herb drop biscuits are a quick and easy savory biscuit that’s fluffy, tender, and requires no kneading or rolling!
Yield: 12 biscuits
Ingredients
- 2 cups white whole wheat flour (see notes)
- ⅓ cup grated Parmesan cheese
- 4 teaspoons baking powder
- 2 teaspoons finely chopped fresh thyme
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter, cold and cut into small cubes
- 1 ½ cup skim milk (or milk of choice)
- Freshly cracked black pepper and extra grated Parmesan cheese for sprinkling
Instructions
- Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
- Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See detailed notes below if needed.)
- Stir in the milk until batter is just combined.
- Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
- Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
- Bake at 400 for 12-15 minutes until golden brown and cooked through.
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Notes
I generally use white whole wheat flour for a whole wheat biscuit, but regular all-purpose flour works just as well here too. You could also use a combination of whole wheat and all-purpose flour.
Skim milk, 2% or whole milk are all fine here. You could also try these with buttermilk. A milk substitute will work too, just make sure it’s not flavored or sweetened.
Freshly grated Parmesan cheese is important here for the flavor. None of the canned stuff, please.
Do be sure you don’t overwork the dough so it doesn’t get too tough before you bake the biscuits. You want the dough to just come together. 👍
How to cut in butter:
– Cutting In butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.
– Having some little lumps of butter throughout the dough is what makes the biscuits flaky.
– Your butter should be very cold.
– I like to cut it into small ¼-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold. I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture.
– You can cut butter into flour using a pastry cutter or with two butter knives. To use two knives, hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.
– Your butter mixture should end up resembling small peas.
Nutrition
Serving: 1biscuit | Calories: 127kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 366mg | Fiber: 2g | Sugar: 2g
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